Parmesan Crumbed Salmon & Broccoli
with Sweet Potato Fries & Green Beans
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Sweet Potato
1
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Zucchini
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Mayonnaise
(Contains: Eggs;)
1 packet
Green Beans
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until tender, 25-30 minutes. • While the fries are roasting, finely chop garlic. • Trim green beans. Thinly slice zucchini into half-moons
• In a medium bowl, combine panko breadcrumbs (see ingredients), the salt, shaved Parmesan cheese and a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides with a pinch of salt and pepper. Place on a second lined oven tray. • Spoon the Parmesan-panko mixture over the top of the salmon and gently press down so the crust sticks. • In the last 8-12 minutes of the sweet potato cooking time, bake salmon until it is just cooked through and the crust is slightly golden.
• While the salmon has 8 minutes left, heat a medium frying pan with a drizzle of olive oil over medium-high heat. • Add green beans and zucchini and cook, tossing, 5-6 minutes. Add garlic and cook until fragrant, 1 minute.
• Divide Parmesan crumbed salmon, sweet potato fries and garlic greens between plates. • Serve with mayonnaise and garnish with remaining parsley. Enjoy!
